The Origin of Olive oil
Olive culture has been around for thousands of years. It is thought to have begun around 6,000 years ago, in the Middle East. Initially, olive oil had many uses: consumption, food preservation, leather care, lamp fuel, cosmetics and medicine..
Commerce took off with the maritime trade in amphorae throughout the Mediterranean basin by the ancient Phoenician, Greek and Roman civilizations. It was Roman civilization that developed olive plantations and mills. However, the fall of the Roman Empire in the 5th century caused olive cultivation to decline considerably over the next 1 000 years.
In the 16th century, Spanish conquistadors and missionaries introduced the olive tree to the American continent. They planted it in Mexico, Argentina, California and Peru, where it continues to be grown, but in limited quantities.
Olive oil made its comeback in the 19th century. Indeed, the mechanization of oil extraction allowed its exploitation to expand considerably.
In France, the first olive oils were produced in Provence in the Middle Ages.
Olive oil was considered the “green gold of the gods” of kings and queens, before becoming part of the daily diet of most Mediterranean peoples. It is the basis for many religious anointings in Christianity and Judaism. Olive oil was supposed to transmit the vigor and resistance of the olive tree to man.
How is Olive Oil produced?
Olive oil itself is found in the olive pulp. Its extraction requires simple mechanical or physical processes. The main ones have been the same for over 4,000 years! Olive oil extraction involves 6 stages:
1. The harvest
Harvesting is done by hand or by machines. To obtain quality oil, the fruit must be healthy and fresh. The olives are then quickly taken to the mill for “trituration” or oil extraction.
2. Leaf removal and washing
Leaves are removed using a machine equipped with a ventilation system. The olives are then washed by soaking them in a tank with forced water circulation.
3. The grinding process
Grinding is carried out using a stone grinder or mechanical mill, to obtain an olive paste. Skin, pulp and pits are crushed and ground.
4. Mixing
Homogenizing the paste with a paddle or low-speed propeller mixer brings the oil droplets together into a film, facilitating future phase separation.
5. Pressure pressing and/or centrifuging
The olive paste is spread over the scourtins (a pouch and filter that have been used to extract olive oil since ancient times), which are then stacked to extract the oil. Extraction is always performed in the cold state (27° C according to international standards), i.e. mechanically, without external intervention (heat or chemicals).
There are 2 types of extraction process:
– “First cold-pressed” olive oils are extracted using mechanical processes such as old-fashioned stone millstones.
– “Cold-extracted” olive oils are extracted using modern centrifuge-type mechanical extraction equipment.
This is achieved thanks to the difference in density between the fluids (oil being lighter than water). To isolate oil from margines (liquid residues resulting from oil extraction), either natural decantation or centrifugal separation is used.
6. Separation of oil and water by decantation or centrifugation.
This is achieved thanks to the difference in density between the fluids (oil being lighter than water). To isolate oil from margines (liquid residues resulting from oil extraction), either natural decantation or centrifugal separation is used.
Did you know? It takes an average of 5 kg of olives, or even more, to obtain a liter of extra virgin olive oil.
Where is Olive Oil produced?
In 2018/2019, the European Union was the world’s number-one olive oil producer, with 2,263,500 tonnes, i.e. 70.3% of global production. Spain was the largest producer (1,790,000 tonnes), followed by Greece (185,000 tonnes) and Italy (173,000 tonnes). For the same timeframe, French olive oil production represented 5,826 tonnes.
French Olive Oils
France counts 40,000 olive growers. There are 100 varieties of olive in France.
28% of national production has the AOP (Appellation d’origine protégée) label. This label refers to a product whose every stage of production has been carried out according to a specific process within a given geographical area, which confers its characteristics to the product. It is a European sign that protects the name of the product throughout the European Union.
The Appellation d’Origine Contrôlée (AOC) identifies products that meet the criteria of the AOP, and protects the appellation on French territory. It is a step towards the AOP, now a European sign.
From the Mediterranean basin to the Drome Provençale, France’s expertise is renowned for its 8 AOPs. These labels guarantee the origin of the oil and valorize a specific expertise, a token of quality:
- AOP huile d’olive de Corse
- AOP huile d’olive de Nîmes
- AOP huile d’olive de Nyons
- AOP huile d’olive de la vallée des Baux-de-Provence
- AOP huile d’olive de Haute-Provence
- AOP huile d’olive d’Aix-en-Provence
- AOP huile d’olive de Nice
- AOP huile d’olive de Provence
The flavors of Olive oils
Taste-wise, there are 3 aromatic profiles for French olive oils:
Fruity green : These are olive oils that provide herbaceous sensations in the mouth. The aromas are associated with artichokes and other green fruits.
Ripe fruity : This fruitiness comes from the more advanced ripeness of the olives at the time of harvest. It features aromas of almond, red fruit, apples, and other floral scents. The oil is generally mild, except in the exceptional cases when olive oils is derived from certain varieties of olive trees.
Dark fruity : They do not give off aromas of vegetables or fruits. These are olive oils with notes of cocoa, mushroom, jam, or vanilla, resulting from the harvest of ripe fruits that have undergone a storage stage according to traditional practices. These oils are without bitterness and without spiciness.”
The quality of Olive Oils
Qualitatively speaking, there are four categories of olive oil on the market. Depending on the company that bottles and labels it, the category may be more or less prominently displayed:
Extra Virgin Olive Oil : This top-grade oil is obtained from the best olives harvested at their peak ripeness. The extraction process must be mechanical, with no use of chemicals. The aromas should present no defects. This oil offers exceptional properties and qualities. Its acidity level must be below 0.8% (0.8 grams per 100 grams).
Virgin Olive Oil : The production of this oil is the same as extra virgin olive oil; however, it has slight defects that appear during the harvest or processing (maturation, chemical aspects, etc.) or in taste. The acidity level of this oil must be between 0.8 grams and 2 grams per 100 grams.
Olive Oil : This label is used when the obtained juice has too many significant defects, making the oil unsuitable for consumption in its current state. In the past, this “lampante” oil was used as fuel for lamps.
Olive Pomace Oil : During the extraction of olive oil by mechanical means, a residue is obtained consisting of the pit, olive pulp, vegetation water, and remaining oil. The pomace is reprocessed. This oil, like lampante olive oil, cannot be consumed as is and must be refined to eliminate its defects. Once refined, a percentage of virgin or extra virgin olive oil is added to it for sale. This oil is not well known in France.
The properties of Olive Oil
Olive oil is excellent for health. Indeed, this oil is very rich in omega-9, monounsaturated fatty acids found in vegetable oils. Their consumption is associated with a reduced risk of cardiovascular diseases and a decrease in total cholesterol and LDL cholesterol (“bad” cholesterol) levels in the blood. It is also rich in polyphenols, antioxidants that slow down cellular aging. Additionally, it contains vitamin K (blood coagulation and bone strength) and E (skin elasticity). Olive oil is 100% lipids, and therefore, it is high in calories.”
How to choose your Olive Oil ?
There are 7 mandatory mentions on an olive oil label. These pieces of information will guide you in your choice:
1. Origin of the oil : the place where the olives were harvested and the oil was extracted. Since July 1, 2009, for virgin and extra virgin olive oils, indicating the origin is mandatory for all packagers in all European Union countries. The origin considers both “the geographical area in which the olives were harvested and the location of the mill where the oil was extracted from the olives.” On the label, you will find several origin mentions: A country, EU member state indicates that the oil was extracted in that country from olives harvested in the same country (e.g., Origin France, Olive Oil from Italy…). The mention “EU Origin” or “EU and non-EU Origin” indicates that the olive oil comes from one or more EU countries or from EU countries and third countries (e.g., Tunisia…). A Protected Designation of Origin or Protected Geographical Indication (PDO, PGI) corresponding to a specific geographical area.
2. The commercial designation : the description of the product: extra virgin olive oil, virgin olive oil, olive oil—a blend of refined olive oil and virgin olive oil, and olive-pomace oil. This is a classification established by European regulations according to specific physico-chemical (acidity level, peroxide index…) and organoleptic criteria.
3. The retailer/ sales organization : the name or trade name and address of the producer, packager, or importer. The address mentioned only provides an indication of the party responsible for marketing, and not an indication of the origin of the olive oil unless the term “producer” is present (this term implies that the oil comes from the olives of the olive grower).
4. The category of oil : it defines the olive oil more precisely: extra virgin olive oil, virgin olive oil, olive oil, olive-pomace oil.
5. The minimum durability date and storage conditions : The minimum durability date corresponds to the period during which the oil retains all its qualities. The oil can be consumed safely after this date, but it will have lost some of its taste qualities.
6. The net quantity nette : It is expressed in liters (l), centiliters (cl), or milliliters (ml).
7. France AgriMer operator approval number : Any operator wishing to market olive oil in France must be identified by the state services, which issue them an identification number.
“Other labels such as the AB label (organic farming) can guide you in your choice. Depending on your tastes, you will choose an oil with a subtle or pronounced flavor; it’s a matter of palate and usage! However, prioritize extra virgin olive oil with a well-defined origin or benefiting from a PDO. And of course, do not hesitate to discover the eight PDO olive oils produced in France!
To discover more about olive oil, you can book our gourmet guided tour in St-germain-des-prés, which includes a delicious tasting of French olive oils. you can also visit the website of our partner l’Epicerie Maison Brémond, specialized in the production and distribution of 100% French oils!
Author : Elodie Viscière